Let me tell you a fun fact: before 1727 people said “carameled” instead of “caramelized”. But it meant the same thing then as it does now — cooking something with natural sugars until they turn a beautiful, deliciously-sweet brown color that adds flavor to every dish. This macaroni and cheese recipe includes caramelized sweet potatoes, giving an old, cheesy favorite a sweet twist. Mix these potatoes with a bunch of garlic, a handful of curly noodles, a dash of herbs and plenty of yummy Tillamook Cheese and you’ll find yourself with a satisfied belly. And THAT is a fun fact!

Bring a large pot of water to a boil. Add garlic and cook for 2 minutes; remove cloves and place in ice water. When cloves have cooled, use a garlic press to press the blanched cloves; set aside.

Bring water back to a boil and add sweet potato slices and cook for 5 minutes or until tender; drain. Heat 1 tablespoon olive oil in a large skillet over medium-high heat; add sweet potatoes and cook, flipping occasionally, until they develop a caramelized crust (about 5 minutes). Dice sweet potatoes. Set aside.

Meanwhile, bring another large saucepan of water to a boil. Add the pasta and cook until al dente. Drain.